Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

11 October 2017, 05:29
Rossella to be Honored by Brooklyn Borough President Eric Adams
22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes



Find it!

Add to Favorites My Favorites Email this recipe Print this recipe

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by Lucys Place,

Cassatedde... one of the joys of Easter from the Sicilian cuisine. your social media marketing partner
Related Recipes:
All Recipes
Holiday Recipes
Key Ingredients
Difficulty Level
Recipe Groups
  • For the Dough:
  • 1 Lb Flour
  • 2.5 Oz Crisco or Lard
  • 2 Oz Sugar
  • 1 Egg yolk
  • 3/4 Cup White wine
  • Veg. oil for frying
  • 1 Egg for the egg wash
  • For the Filling:
  • 1/2 Lb Impastata or Drained Ricotta
  • 1/4 Lb Almond flour
  • 1 Tsp Almond extract
  • 3 Oz Sugar
  • 2 tbs Chocolate chips
  • Powdered sugar for garnishing
Advertisement your social media marketing partner
  1. Make the Dough:
  2. In a stand mixer, add the flour, the sugar and the crisco and mix well until the crisco is entirely absorbed by the flour.
  3.  Add the egg yolk and mix.
  4. Little by little add the wine and mix until you have a ball of dough.
  5. Wrap the dough in plastic paper and let it rest for 1 hour.
  6. Make the Filling:
  7. Mix the Impastata or the drained ricotta and the sugar.
  8. Add the almond extract and the almond flour.  Mix very well.
  9. Fold in the chocolate chips.
  10. Make the Cassatedde:
  11. Take a piece of dough and with a rolling pin flatten it very thin.
  12. Line the border with the egg wash and add a Tbs of filling in the middle.  Close the dough to form a half moon and press around the perimeter.
  13. Fry all the cassatedde.
  14. When they completely cool garnish with powdered sugar. your social media marketing partner
Additional Tips

Get Your

Cooking with Nonna


Is your Sunday Sauce on the Stove Yet???


HERE! your social media marketing partner